Aside from the Arba Kossot on both sedorim, whenever there are large festive gatherings wine is sure to flow. This year I partook of a great collection of potables that showed how far kosher wines had come since the days of my youth, when the choices were extra sweet and even sweeter. No longer were these wines just from Jewish vintners, but many wineries – already renowned around the world – joined the fray and produced kosher versions of their best sellers. What entails making a wine kosher? Not – as the old joke went – adding a few cups of sugar per bottle, but merely following the standard process under rabbinic supervision.

I was privileged this year to taste various superb wines from around the world (which I picked a few days before Passover at Gotham Wines ans Liquors, 2517 Broadway; New York, NY 10025-6934 Tel: 212.932.0990) including some from well known wineries that have already made their mark in the world at large.

During chol hamo’ed and the last two days of Pessach, when there were large numbers of people, both at my oldest son’s home in Lakewood (NJ) and at my oldest daughter’s in Providence (RI) I tasted some superb wines which I brought from New York. In the photo above we have a Barons Edmond & Benjamin de Rothschild2007 Haute-Medoc, Binyamina,2006 Odem Ruby Series Syrah, Mount Hevron 2003 ReserveCabernet Sauvignon and a Jonathan Tishby1999Special Reserve Merlot.

The 2007 Haute-Medoc was superb, complex, yet delicate; fruity and spicy with blackberry accents, it had a long finish. Mevushal.

2006 Odem Syrah had blackberry and black pepper with floral accents on the nose. Full bodied and well balanced it greatly enhanced the lamb dish with which it was paired. Only 5190 bottles were produced.

Tishbi1999Special Reserve Merlot, aged for 18 months in oak barrels, it brims with blackcurrant, berries and plum flavors and aromas. Exquisite! Out of a limited, numbered edition we had bottle number 5123.

Thishbi2006Cabernet Sauvignon Limited Edition is an inexpensive wine that tastes far better than its price suggests. It’s a blend of 93% Cabernet Sauvignon and 7% Petit Verdot. It shows forest berries, blackcurrant, plums, cloves and a bit of green pepper on the nose, followed by sweeter notes of spice and dark fruit on the palate. Moderate tannins complete the rich feel to the long, lush finish. Approachable and decadent.

CAPÇANES2008Peraj Ha’abib/Flor de Primavera from Montsant in Spain. Robert Parker rated it a well deserved 90. Made from Garnacha, Carignan and Cabernet Sauvignon grapes, it has a deep ruby/purple color. It was aged for 12 months in French and American oak barrels; it displays sweet blackcurrant notes combined with black pepper. It displays earthy minerals and tobacco on the palate leading to a long luscious finish. Daniel Rogov estimates it will reach its best by 2012 to 2018. I’ve tasted this wine before and through every vintage it seems to get better! Only 1300 cases of 6 bottles each were produced for this vintage.

Borgo Reale2005Brunello di Montalcino is made from 100% Brunello variety of the Sangiovese grape. Floral and fruity on the nose, its flavor suggests plums, berries and minerals with subtle hints of coffee and tobacco leading to a long finish. Italy’s done it again!

For dessert we enjoyed Willm2008Gewurztraminer and Balma Venetia2006Muscat de Beaumes-de-Venise.

The 2008 Gewurztraminer is made from grapes that reach their full potential in Alsace. These wines are far above those of produced elsewhere. Served chilled, it exhibited rose petals and lychee on the nose; on the palate its very, very subtle sweetness combined with the perfect amount of acidity to make it very refreshing.

The 2006Muscat de Beaumes-de-Venise displayed glorious notes of peach, grape, apricot, mango and lychee. We also had it at lunch with a selection of cheeses, this past Monday, its sweetness was balanced by just enough acidity to make me feel I had bitten into the actual grape.

Two wines that we finished off before I got a chance to photograph (yes, they were that good!!!) were Barkan2006 Superieur Shiraz and Psagot2009Cabernet Sauvignon.

The Barkan was, by far, the best Shiraz I ever remember tasting. On the nose it’s a complex symphony of notes of black cherries, blackcurrant, mulberries, cloves and cinnamon with overtones of coffee, dark chocolate and smoke (typical of Judean Hills wines). It is a full bodied, with a long finish. Winner of France’s Vinalies Internationales 2010 Silver Medal and Israel’s TERRAVINO Mediterranean International Wine Challenge Gold Medal for 2010

Psagot2009Cabernet Sauvignon, It shows deep black fruit aromas awith generous notes of spicy oak, both the brawn, nicely balanced. On the nose it exhibits blackcurrants, berries and figs, those supported by notes of espresso and roasted Brazil nuts. It was a pleasant surprise and far better than more expensive wines, in fact it easily rated among the best I’ve tasted this Passover.

Next year may we sip the cup of redemption in Yerushalayim Ir Hakoidesh!

Frankly the main rule to remember when pairing food with wine is that one should drink whichever wine one likes with particular food. Having said that there are some basic guidelines to maximize your enjoyment:

Match the weight & texture of the food to the weight & texture of the wine
Example: A light-bodied fish like sole works best with a light-bodied white wine like pinot grigio, while a heavier-bodied fish like salmon calls for a richer, fuller-bodied white like chardonnay.

Balance the intensity of flavors in the food and wine
Example: A mildly flavored food like roast turkey pairs well with light-bodied white and red wines like sauvignon blanc and Beaujolais, but in the context of a Thanksgiving dinner featuring stuffing, cranberry sauce, and other strongly flavored side dishes, an intensely flavored white like gewürztraminer or a rich, fruity red like syrah or zinfandel would be preferable.

Balance tastes
The five basic tastes are sweet, sour, salt, bitter and umami (the recently discovered fifth taste found in savory foods like mushrooms, tomatoes, soy sauce, and aged cheeses and meats). Salty and sour tastes in food make wines taste milder (fruitier and less acidic), while sweet and savory (umami) tastes make wines taste stronger (drier and more astringent).

Example: A simple cut of beef tames the tannins and brings out the fruit of a young cabernet sauvignon, but chocolate (which some people enjoy with cabernet) will accentuate its tannins and diminish its fruit. Seasonings, such as salt, lemon, vinegar, and mustard, can be used to achieve balance in food-wine pairings, either to make the wine taste milder (salt, lemon, vinegar) or stronger (sugar or umami ingredients).

Match flavorsFlavors are combinations of tastes and aromas, and there are an infinite number of them. You can fine-tune food and wine pairings by matching flavors in the food and the wine.

Example: Roast duck in a plum sauce is well-served by red wines, like barbera or syrah, with pronounced black plum flavors while grilled steak in a pepper sauce will go beautifully with a peppery zinfandel.

Counterpoint flavors
Sometimes, the best choice is to counterpoint flavors rather than matching them.

Example: Pairing a spicy dish like Jamaican Jerk Chicken with a high-alcohol red wine may seem logical, but, in fact, the heat in the dish will ignite the alcohol in the wine to produce an unpleasantly hot, harsh impression. A better choice is a low-alcohol, fruity wine like riesling or gewürztraminer, which will both frame and tame the spicy flavors of the dish.

There are literally thousands of grape varieties in existence. Most wine grapes are made from the European species, which is considered to be superior to the American vine species. The reason for the numerous varieties is that grape vines have a tendency to mutate and cross breed with ease. Advances in genetic technology have allowed scientists to determine the origins of many well-known grape varieties. The following will give you an introduction to the world of most common grape varieties.

Red Varieties

Cabernet SauvignonCabernet Sauvignon requires care and attention in the vineyard, with fruit exposure and yield directly related to fruit quality. However its thick skin makes it incredibly resilient to adverse climatic conditions. In the winery, winemakers often age Cabernet Sauvignon in a mixture of French and American oak.

Climate has a significant impact on the sensory characteristics of the variety. In cooler climates, minty and leafy characters are intermingled with blackcurrant and red berries. In warmer climates, chocolate and tobacco characters express themselves.

Cabernet Franc
Cabernet Franc is a component of Bordeaux blends and Loire Valley reds. It has leafy red-berry characters.

MalbecMalbec is a successful varietal in Argentina. Also used in Bordeaux blends.

Merlot
For Merlot to be good, it must be picked at optimum ripeness, to avoid the presence of herbal characters. Flavors of plums, red currant, mint, pimento, game, earth and leather can be found. Its tannins are invariably soft, making Merlot a good early drinking style, but this does limit its aging potential.

Merlot is most famous in its homeland of Bordeaux in France, where it is used to make some of the world’s greatest and most expensive wines. Over the last ten years, plantings have rapidly expanded across the globe, most notably into California, South America, Italy, South Africa, New Zealand and Australia.

Petit VerdotPetit Verdot is a red grape variety that is traditionally used in Cabernet Sauvignon based blends. It is known for its intense color, vibrant flavors and firm tannin structure making it a good choice for true red wine drinkers.

Petit Verdot has an interesting flavor profile. It can be incredibly perfumed, having aromas of blueberry and violet. Sometimes it has an attractive herbaceous and spice element, giving the variety complexity. The acidity is often prominent and due to the thick skins of the grape, the color is very dense and the tannins are firm. Structural wines with intense flavors can age well in the mid term. Due to its strength of character, Petit Verdot can have a significant impact on a blend, even when used in small proportions.

Pinot NoirPinot Noir originated in the French region of Burgundy, where it is most renowned and revered. The true character of Pinot Noir is expressed when it is grown in a cool climate. In fact, its early ripening nature makes it able to withstand some of the cooler areas.

Wines made from Pinot Noir are typically lightly colored, with cherry-to-plum red hues. The aroma, which is often highly fragrant, can be composed of cherries, red berries, violets and spice when young, transforming into gamey, leathery, mushroomy characters with age. The palate is light-to-medium bodied with fine silky tannins.

As complexity is a vital attribute of good Pinot Noir, the winemaking process is very detailed. Some winemakers choose to include whole berries in the fermentation to increase the fragrance of the wine. Others allow crushed grapes to macerate prior to fermentation to increase the depth of color and flavor. Some choose to do this after fermentation. Oak is used as an important element in both the sensory and structural aspects of the wine, however due to the delicacy of the variety, care must be taken to ensure that it doesn’t dominate the wine. It is not unusual for a single batch of grapes to be processed in different ways to give a range of blending options for the final wine.

Syrah
The beauty of Syrah is that it can flourish in a range of climates. Syrah can be made into a range of styles, defined by the terroir of the region and the winemakers’ artistry. With its soft ripe tannins, black cherry, pepper and spice characters, it can be crafted into wines suitable for immediate consumption.

Zinfandel
Substantial plantings in both California as well as Italy. In Italy it is known as Primitivo. It produces full-bodied and richly flavored wines.

White Varieties

Chardonnay
The popularity of Chardonnay quickly rose, due to its generous flavors and its ease to grow and make into wine. In fact, it is often called a viticulturalist’s dream, as it is early ripening, naturally vigorous and is relatively resistant to disease. Most importantly, it can be grown in a wide range of climatic conditions, leading to a vast array of styles.

The base flavor of Chardonnay is generous, but relatively neutral thus the winemakers’ individuality can be expressed through the winemaking techniques used. Oak usage, yeast lees contact and malolactic fermentation are just some of the ways a winemaker can influence the style of Chardonnay.

Chenin BlancChenin Blanc is a classic French variety. The basis of some of the world’s greatest and long-living sweet wines.

GewurztraminerGewurztraminer is a spicy, aromatic variety. Its style ranges from the flavorsome and fruity, to fine and delicate.

Pinot Gris
There are many synonyms for Pinot Gris. In Alsace, it is known at Tokay Pinot Gris. In Italy, it is commonly referred to as Pinot Grigio and in Germany it is known as Ruländer or Grauburgunder.

Gris, meaning grey in French, refers to the color of the Pinot Gris grapes. As a result, wines made from Pinot Gris often have a slight coppery hue. They have a delicately perfumed aroma with flavors stretching from fresh pear through to tropical fruits. Pinot Gris is similar to Chardonnay in that it has good palate weight and flavor.

RieslingRiesling is an aromatic variety that produces intensely fragrant and flavored wines of exceptional character. Notes of citrus, honeysuckle, blossoms, green apple and mineral are commonly seen. With concurrent high acidity and comparable low alcohol, the wines retain an enviable freshness which many other varieties lack. Oak is not used and the wines are very pure and clean.

Riesling is a variety that is much loved by winemakers and wine connoisseurs due to its intense flavors and its defined palate structure. Riesling is delightful when it is consumed young and fresh. However it is one of the few white wines that has the ability to age.

Sauvignon Blanc
Sauvignon Blanc is a variety with increasing popularity in Australia. Although its plantings are quite small, they are expected to significantly increase over the next ten years. Sauvignon Blanc is used to make fresh, vibrant wine styles with none of the heaviness of Chardonnay or the floral tones of Riesling. Its flavor profile is in harmony with Semillon and consequently these varieties are often blended together.

The flavor spectrum of Sauvignon Blanc is quite diverse. Upon a backbone of herbaceousness lie tropical fruit, passion fruit and gooseberry. Look a little closer and you may see tomato leaf, spice and flint. The stronger styles have elements of asparagus, capsicum and gun smoke. And winemaking can add tones of oak, butter and yeast. They are a feast for the senses, especially during the heat of summer where their defined acidity adds freshness to the palate.

SemillonSemillon is a unique minerally, lemony style, which is crisp and lean when young and is made without the influence of oak or malolactic fermentation. However the wine undergoes a transformation with age, evolving into a complex, nutty, honeyed wine of great depth and complexity.

Semillon is often seen blended with Chardonnay, particularly in mass-market wine styles. The freshness of Semillon provides a necessary balance to the often overly rich Chardonnay. It is a blend that has been very successful.

Viognier
The most distinctive attribute of Viognier is its stone fruit character, most notably that of apricot. It can also show considerable floral and spice tones. In cooler climates you can see citrus whilst in warmer areas there is more honeysuckle. It has good viscosity due to generous alcohol levels and is similar to Chardonnay in that it has a weighty mid-palate and generous flavour, making it a good alternative to this ubiquitous variety.

Aaron Zimmerman

[Mr Zimmerman owns and operates Liquors Galore, 1418 Avenue J (between 12th and 13th Streets); Brooklyn, NY 11230-3702; Telephone: 718.338.4166. The above post is the lastof a multi-part series we have been posting once a week on these pages]